For an easy to make at home dessert that tastes like it came from a restaurant, make these wonderful chocolate French Silk Brownies. Brownies made with read butter, topped with a creamy whipped French silk chocolate layer and then Cool Whip–this decadent treat will really hit the spot!
French Silk Brownies
Whenever you need a great dessert for dinner with friends, a potluck, a special occasion treat, or for just about any other reason, think of these French Silk Pie Brownies. This is one of those go-to recipes that is totally no-fail and incredibly delicious.
Rich, chocolate desserts abound! Here are some more of our favorites: Chocolate Ganache Cheesecakes | Triple Chocolate Banana Bread | Chocolate Covered Strawberry Cupcakes | Chocolate Cosmic Cake
The Ingredients
Here’s what you’ll need to make the French Silk Pie Brownies recipe (the exact measurements and full recipe instructions are below in the printable recipe card):
- Boxed brownie mix
- Egg
- Unsalted butter
- Milk
- Semi sweet chocolate bar – I like to use Baker’s Chocolate bar, found in the baking aisle of the grocery store.
- Cream cheese
- Powdered sugar
- Vanilla extract
- Cool Whip – You can use brand name Cool Whip or store brand whipped topping.
How to Make French Silk Brownies
Preheat oven to 350F. Grease a 11×7-inch (2 quart) glass baking dish with non-stick cooking spray.
In a medium mixing bowl, combine the brownie mix, egg, melted butter, and milk, stirring until smooth.
Spread the batter into the prepared baking dish and bake at 350F for 25-28 minutes until a toothpick inserted into the center comes out clean.
Remove the brownies from the oven and cool completely to room temperature.
In a large mixing bowl, beat the cream cheese and vanilla extract with an electric mixer until smooth and creamy. Add the powdered sugar and mix until combined.
In a small microwave safe bowl, heat the semi-sweet chocolate and unsalted butter in 30 second intervals until melted, stirring well between each cooking interval.
Add the melted chocolate and butter mixture to the cream cheese mixture and stir until well combined. Gently fold in the Cool Whip.
Spread the French silk layer over the cooled brownies.
Spread on the remaining 8-ounce tub of Cool Whip.
If desired, sprinkle chocolate shavings or mini chocolate chips over the French Silk Brownies.
Slice the brownies into 12 squares to serve.
Substitutions
Chocolate Chips – Instead of chocolate shavings you can sprinkle mini chocolate chips over the top of the dessert.
Homemade Brownies – If you have a favorite homemade brownie recipe, you can make your own brownies as the base.
Whipped Cream – Instead of Cool Whip, you can use homemade whipped cream for the French silk layer and to top the dessert.
How to Store Leftovers
Keep the leftover brownies in an airtight food storage container or in the pan covered with plastic wrap. Store in the refrigerator for up to five days. You can also freeze this dessert for up to three months before serving.
More Recipes You Will Enjoy
- Apple Blondies with Maple Glaze
- Garlic Butter Smashed Sweet Potatoes
- Brussel Sprouts with Bacon
- Caramel Apple Cider Bourbon Cocktail
- Best Oatmeal Cookies Recipe
French Silk Brownies
Ingredients
Brownies
- 1 box brownie mix (not prepared)
- 1 egg
- 5 1/2 tablespoons unsalted butter (melted)
- 1/4 cup milk
French Silk Layer
- 8 ounces cream cheese (at room temperature)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 4 ounces semi sweet chocolate
- 1/4 cup unsalted butter (cubed)
- 8 ounce Cool Whip
Topping
- 8 ounce Cool Whip
- chocolate shavings or mini chocolate chips
Instructions
- Preheat oven to 350F. Grease a 11x7-inch (2 quart) glass baking dish with non-stick cooking spray.
- In a medium mixing bowl, combine the brownie mix, egg, melted butter, and milk, stirring until smooth. Spread the batter into the prepared baking dish and bake at 350F for 25-28 minutes until a toothpick inserted into the center comes out clean.
- Remove the brownies from the oven and cool completely to room temperature.
- In a large mixing bowl, beat the cream cheese and vanilla extract with an electric mixer until smooth and creamy. Add the powdered sugar and mix until combined.
- In a small microwave safe bowl, heat the semi-sweet chocolate and unsalted butter in 30 second intervals until melted, stirring well between each cooking interval.
- Add the melted chocolate and butter mixture to the cream cheese mixture and stir until well combined. Gently fold in the Cool Whip.
- Spread the French silk layer over the cooled brownies, then spread on the remaining 8 ounce tub of Cool Whip.
- If desired, sprinkle chocolate shavings or mini chocolate chips over the French Silk Brownies. Slice and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Categories:
5
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.
78 comments on “French Silk Brownies”
This dessert sounds wonderful & I am looking forward to making it for a dinner with quests tomorrow night. Can this be made a day ahead of time by keeping in the fridge? What is your recommendation?
Hi PBee. Yes, this will keep well in the fridge for a few days and will be fine to make a day ahead.
This dessert was a big hit with our friends! Easy to make, incredible rich taste. I had a 11×7 pan and the 3 layers fit perfectly, key is to follow your brownie instructions so you do not get the fluffy brownies by using the box instructions. Thank you for this recipe it has been put in our favorite desserts!
Thank you PBee!
What size brownie mix is used?
Hi Candace. You’ll use the family size for a 9×13.
I made this dessert for a French Dinner I was invited to and everyone loved it!!
Happy to hear that Michelle. Thanks!
Made a small 8×8 pan but still looks and tastes amazing. Me and my twin video called so we could both make it together since she lives far away.
That’s great you both made it together. Thanks Katelyn!
This was excellent! I found with an 11X7″ pan of brownies, that there was too much filling for the pan, so next time I will make a 13×9″ pan of brownies and that should be a perfect ratio. Will definitely make again. Thanks!
Thanks Jody!